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Kabocha Pumpkin Squares
KABOCHA PUMPKIN SQUARES
INGREDIENTS:
DIRECTIONS:
Place squash stem side up on large cutting board, cut in half from top to bottom (use sharp knife) and remove seeds by scraping walls with a spoon. Coat both insides with olive oil and place flesh side up in a 375 degree oven for about 45 minutes, or until squash is fork tender. Remove from heat and allow squash to cool long enough to be handled. Scrap out flesh and measure out just over 1 firmly packed cup. In food processor or blender, puree until smooth. Measure out 1/2 cup of puree and place in mixing bowl. Cream together butter and sugar with electric mixer. Add egg and squash. Beat well. Combine flour with the spices and baking soda. Add to creamed mixture. Add raisins. Mix. Spread evenly in greased 11-by-16-inch glass baking pan. Bake for about 16-18 minutes at 350 degrees. Spread with glaze straight from oven so glaze melts. Cook’s note: You really have to spread the batter in the pan because it is pretty thin, but it does rise enough when cooked. Yield: about 16 squares
Orange glaze
Mix on high with electric mixer.
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Barley Soup with Mushrooms and Parsnips
Barley Soup with Mushrooms and Parsnips
INGREDIENTS
DIRECTIONS
Heat the oil in a soup pot over medium heat. Add the leek and sauté until just softened, about 5 minutes. Add the mushrooms and sauté until just beginning to brown and release their liquid, 4 to 6 minutes.
Stir in the carrot and parsnip. Turn the heat up to medium-high, cover, and cook for 5 minutes. Add the garlic, thyme, and bay leaf and sauté just until fragrant, about 1 minute. Stir in the barley, then pour in the beer and cook, stirring constantly, until the liquid is reduced by half.
Add the vegetable stock. Bring to a boil, then stir in the salt. Lower the heat and simmer, partially covered, until the barley is tender, 35 to 45 minutes. Stir in the pepper and adjust the seasonings if necessary. Serve hot.
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Spinach Asian Pear Salad and Cabbage, Asian Pear and Carrot Salad
Spinach Asian Pear Salad
INGREDIENTS
DIRECTIONS
Chop water chestnuts, and pear into strips. Chop cilantro and green onions. Mix teriyaki, rice vinegar, vegetable, sesame oil, grated ginger sugar. Toss all ingredients.
Cabbage, Asian Pear and Carrot Salad
INGREDIENTS
DIRECTIONS
Whisk together lemon juice, oil, and salt and pepper to taste and toss with pear, cabbage, and carrots.
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